Microwave Peanut Brittle

Did you know you can make gift-worthy peanut brittle in the microwave? Well, you can! This microwave peanut brittle recipe is so delicious, nobody will guess it came together in fewer than 10 minutes.

Microwave Peanut Brittle Ingredients

This microwave peanut brittle recipe is easy to make with just six easy-to-find ingredients:

· Sugar: This microwave peanut brittle starts with a cup of white sugar.· Corn syrup: Light corn syrup lends moisture and adds even more sweetness.· Peanuts: Use salted peanuts if you can find them. If you can't, add a pinch of salt.· Butter: A teaspoon of butter lends moisture and richness.· Vanilla: Vanilla extract enhances the overall flavor.· Baking soda: Baking soda creates tiny air bubbles, giving this peanut butter perfect crunch.

How to Make Peanut Brittle In the Microwave

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this incredibly easy peanut brittle:

1. Combine the sugar and corn syrup in a microwave-safe bowl. Microwave for 4 minutes, stirring halfway through cooking time.2. Add the peanuts. Microwave for another 3.5 minutes.3. Add the butter and vanilla. Microwave for another 90 seconds.4. Stir in the baking soda. Immediately spread on a greased baking sheet.5. Cool completely and break into pieces.

Tip: Watch the peanut brittle closely during the microwaving process so the sugar doesn't burn.

How to Store Microwave Peanut Brittle

Store the (completely cooled) peanut brittle in an airtight container at room temperature for up to one month. If you're gifting the peanut brittle, be sure to include the date you made it and storage instructions.

Cookdap Community Tips and Praise

“This is my third holiday season making this peanut brittle,” says justyummy. “I used to spend hours over the stove trying to get it right and it never turned out right. This is absolutely perfect!!!”

“Excellent,” according to JENNJOR. “So easy to make and is delicious! If you like your peanut brittle to be a little thicker, increase the baking soda to 1 1/2 teaspoons.”

“If I could give this 6 stars, I would,” raves D. English. “It is EXCELLENT! We made five batches and put them in a pretty container for a Christmas present. Be sure to tilt the cookie sheet to spread instead of spreading with a knife. Spreading with a knife destroys the crunchy texture.”